Difference between revisions of "Kefir"

Kefir (view source)

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Revision as of 08:59, 5 June 2022 (view source) Afesotinuilar (talk \| contribs) (Created page with "Kwefyr is a fermented liquid similar to yoghurt, produced by the Belaul of Paperweight by steeping peeled and crushed aulnuts in water to create aulnut milk before...")		Revision as of 11:19, 18 November 2023 (view source) Afesotinuilar (talk \| contribs) m Newer edit →
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	~~Kwefyr~~ is a fermented liquid similar to yoghurt, produced by the [[Belaul]] of [[Paperweight]] by steeping peeled and crushed [[aulnuts]] in water to create aulnut milk before gradually dissolving off excess water to condense the liquid down to a thicker consistency, which must then be stored in a warm environment for several days. Further processing can be undertaken, extending the thickening process further to create a sticky cream cheese.		Kefir is a fermented liquid similar to yoghurt, produced by the [[Belaul]] of [[Paperweight]] by steeping peeled and crushed [[aulnuts]] in water to create aulnut milk before gradually dissolving off excess water to condense the liquid down to a thicker consistency, which must then be stored in a warm environment for several days. Further processing can be undertaken, extending the thickening process further to create a sticky cream cheese.

	As a liquid, kewfyr has a creamy taste and texture, and is typically mellow with notes of tartness and an almost woody perfume. When aged into soft cheese, its taste begins to sour.		As a liquid, kewfyr has a creamy taste and texture, and is typically mellow with notes of tartness and an almost woody perfume. When aged into soft cheese, its taste begins to sour.